Ingredients 1 1/2 cups shortening 1 cups white sugar 1 cup light brown sugar 3/4 cup molasses 2 eggs 3 3/4 cups all-purpose flour 1 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon ground ginger 1 … Read More →
Category Archives: The Spicey Gourmet
Harissa Spice of Africa
Harissa is a Tunisian hot chilli sauce commonly eaten in North Africa whose main ingredients are bird’s eye chili peppers , serrano peppers and other hot chillis and spices such as garlic paste, coriander, red chili powder, caraway as well as some vegetable or olive … Read More →
Green Chile Chicken Enchiladas
Ingredients 12 corn tortillas vegetable oil for pan-frying 3 cooked boneless skinless chicken breast halves, shredded (recipe follows) 10 ounces shredded Monterey Jack cheese 3/4 cup minced onion 1/4 cup butter 2 teaspoons cumin 1 teaspoon smoky paprika 1/4 cup all-purpose flour 1 cup chicken … Read More →
Preserved Lemons
6 lemons 2/3 cup kosher salt 1 to 1 1/2 cups fresh lemon juice (from 5 to 6 additional lemons) 2 tablespoons olive oil Special equipment : a 6-cup jar with a tight-fitting lid Blanch lemons in boiling water 5 minutes, then drain. When cool … Read More →
Papadzules
These authentic Mayan stuffed tortillas have an unusual filling, hard-boiled eggs. This recipe uses a pumpkin seed sauce, however some people use other types of squash seeds. Ingredients: 12 corn tortillas 8 hard-boiled eggs, coarsely chopped 2 onions, one peeled and coarsely chopped the other … Read More →
Chile Sauce
Fresh roasted chiles are ideal, although you may substitute frozen roasted chiles. Use green chiles for chicken and pork dishes and red chiles for beef. Chile sauce is great in enchiladas or over burritos for a “wet” burrito. Ingredients: 2 lbs red or green chiles, … Read More →
Roasted Harissa Chicken with Preserved Lemon, Mint, Almond Couscous
This is a great variation on a Sunday roast, best served warm rather than hot. We always steam couscous ahead, and then warm it in the microwave before serving. Add as much fruit as you like as it will help to douse the heat of … Read More →
Summer Vegetable Escabeche
An escabèche is a spicy marinade typically used to preserve fish. In this case it is used to preserve leftover summer vegetables that have gone over the top. Great side dish. Said this right… a mixed up vegetable. Had to pickle it to make it … Read More →
Pepper Corns
Pepper is an excellent seasoning for virtually every food except sweets although the German cookie pfeffernusse is flavored with the hot spice. Peppercorns are the fruit of Piper nigrum, an evergreen climbing vine native to the jungles of India’s Malabar Coast. As demand for pepper grew, cultivation … Read More →
Common Types Of Salt
All culinary salts are derived by evaporation. Table salt is made by driving water into a salt deposit (in a mine). This process forms a brine which is then evaporated leaving dried “cube-like crystals that look like granulated sugar”. The salt is then refined. Kosher salt is … Read More →
Dry Rubbed Ribs with a Vinegar BBQ Sauce
6 to 8 servings Ingredients For the dry rub: *Tip: This will make enough rub for more than the recipe; store the extra in an airtight container and save it for the next time! Ingredients Dry rub: 1/2 cup paprika 1/4 cup kosher salt 1/4 … Read More →
Jerk Chicken
Ingredients 1 whole chicken, cut into 8 pieces Toast and grind the following in a dry skillet: 1/2 of 1 nutmeg 1 cinnamon stick 1 tablespoon coriander seeds 1 teaspoon cloves, whole 6 pimento seeds (allspice) 1 teaspoon black peppercorns In a blender or … Read More →